Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition

ABSTRACT

A method for preparing a polydispersed saccharide composition in which a fructan-containing material is dissolved in water prior to partial enzymatic treatment of the fructans.

[0001] The present invention relates to a method for preparing apolydispersed saccharide composition low in glucose (G), fructose (F)and saccharose (GF), comprising at least 93.5% by weight relative to thedry matter (DM) of fructo-oligosaccharides consisting of chains offructose units of formula F_(m) and of chains of fructose units with aterminal glucose of formula GF_(n), n and m being between 2 and 20,preferably between 2 and 10, more particularly between 2 and 9,following which a fructan-containing material is subjected to partialhydrolysis.

[0002] Such a method is described in patent EP-B-0440074, which relatesto a method for the manufacture of an inulo-oligosaccharide product lowin glucose, fructose and saccharose. The fructan-containing material isa plant material containing inulin which is subjected, directly aftergrinding and pasteurization, to an enzymatic treatment using anendo-inulinase. A partially hydrolysed broth is thus obtained which isfiltered, and a filtrate is obtained which contains 12.5% ofdisaccharides, of which 66% is saccharose and 34% inulobiose. Next, thefiltrate is treated with an alpha-glucosidase in order to remove thesaccharose from it, that is to say that the saccharose is converted toglucose and fructose. The glucose and fructose are then removed bychromatographic separation.

[0003] This method has the disadvantage of requiring two enzymatictreatments and one chromatographic separation, which increases its costand its complexity.

[0004] Such a method is also described in the article “Isolation andIdentification ofO-β-D-fructofuranosyl-(2→1)-O-β-fructofuranosyl-(2→1)-D-fructose, aproduct of the enzymic hydrolysis of the inulin from Cichorium intybus”(A. De Bruyn et al., Carbohydrate Research, 235, pp. 303-308 (1992)). Inthe method described in this article, inulin extracted from chicory(Cichorium intybus) roots is used as fructan-containing material. Thisinulin is subjected to an enzymatic treatment using an endo-inulinase. Acrude syrupy product containing 85% by weight relative to the dry matter(DM) of fructo-oligosaccharides is thus obtained. This crude product isthen enriched by chromatography, producing an enriched fractioncontaining 95% of fructo-oligosaccharides (mainly GF_(n)) and a depletedfraction containing 55% of fructo-oligosaccharides (GF_(n)+F_(m)).

[0005] Although this known method only requires one enzymatic treatment,a chromatographic separation remains essential. Furthermore, thefraction containing 55% of fructo-oligosaccharides is a by-product whichhas little commercial value.

[0006] Another method for producing inulo-oligosaccharides low inglucose, fructose and saccharose is described in Japanese patentapplication JP-5-21074 (publication JP-6-14792). According to thismethod, an aqueous solution of 20% inulin, extracted from chicory roots,is subjected to an enzymatic treatment using an endo-enzyme isolatedfrom a Penicillium purpurogenum var. Rubriscerotium culture. Afterpartial hydrolysis, in which the decomposition limit is about 50%, thereducing sugars being calculated as fructose, the solution obtained ispurified by treatment with ion-exchange resins and activated charcoaland then the solution is concentrated and the product obtained is dried.Analysis by gel chromatography of the product obtained indicates acontent of:

[0007] DP1: 1.5%; DP2: 3.3%; DP3: 31.4%; DP4: 26.6%; DP5: 20.4%; DP6:13.3%; DP>6: 3.5%

[0008] The results of a similar partial hydrolysis carried out on inulinby an endo-enzyme obtained from a Penicillium trzebinskii cultureindicates a content of: DP1: 1.3%; DP2: 0.9%; DP3: 26.5%; DP4: 27.6%;DP5: 18.5%; DP6: 14.28%; DP>6: 11.0%

[0009] However, in this analysis of the finished product by gelchromatography, the results obtained relate essentially to only theinulo-oligosaccharide fraction having a DP of about 8 maximum, and thefructo-oligosaccharides having a higher DP, although present, are notquantifiable by this method.

[0010] The aim of the present invention is to provide a method asdescribed above, which makes it possible to avoid the disadvantages ofthe methods of the known state of the art.

[0011] The present invention relates in particular to a method forpreparing a polydispersed saccharide composition low in glucose (G),fructose (F) and saccharose (GF), comprising at least 93.5% by weightrelative to the dry matter (DM) of fructo-oligosaccharides consisting ofchains of fructoses units of formula F_(m) and of chains of fructoseunits with a terminal glucose of formula GF_(n), n and m being between 2and 20, preferably between 2 and 10, more particularly between 2 and 9,following which a fructan-containing material is subjected to partialhydrolysis. To this effect, according to the invention, thefructan-containing material comprises fructans with an average degree ofpolymerization (DP) of at least 7, that is to say greater than or equalto 7, and comprises at most 3.5% by weight relative to the dry matter intotal of glucose, fructose and saccharose.

[0012] It should be noted that the polydispersed saccharide compositionobtained by the method of preparation according to the invention isessentially free of inulo-oligosaccharides having a degree ofpolymerization of more than 10, preferably more than 9, and that,consequently, its aqueous solution at a concentration of 75%, andnormally even of 77%, by weight relative to the dry matter, remainsclear during prolonged storage, even for many years, preferably at roomtemperature. This characteristic gives the product obtained by themethod according to the invention a considerable advantage from thetechnical-commercial point of view compared with the products obtainedby a known art method.

[0013] Indeed, it has been found that, when the said material is used inthe partial hydrolysis, a polydispersed composition is directly obtainedwhich comprises at least 93.5% relative to the DM offructo-oligosaccharides without requiring a chromatographic separation.Advantageously, the polydispersed composition comprises at least 95% offructo-oligosaccharides and the said material comprises fructanscontaining at most 2% of F, G and GF in total.

[0014] Preferably, the fructan-containing material comprises at most 1%of F, G and GF in total.

[0015] “Fructan” is understood to mean any compound in which one or morefructosyl-fructose linkages constitute most of the linkages, asindicated in the document “Glossary of Fructan Terms” (A. L. Waterhouseet al., Science and Technology of Fructans, pp. 1-7 (1993)),incorporated herein by reference.

[0016] “Average degree of polymerization (DP)” is understood to mean theaverage degree of polymerization ({overscore (DP)}_(n)) calculated aftercomplete hydrolysis in the following manner:$\overset{\_}{{DP}_{n}} = {\frac{\% \quad {total}\quad F}{\% \quad {total}\quad G} + 1}$

[0017] It is therefore an average of numbers (see also “Production anduse of inulin: Industrial reality with a promising future” (De LeenheerL., Carbohydrate as organic Raw Material Vol. III, pp. 67-92 (1996))incorporated herein by reference).

[0018] “Partial hydrolysis” is understood to mean hydrolysis of thefructan-containing material so as to obtain oligosaccharides whosemaximum DP is 20, preferably 10, and more particularly 9, and thecontent of F+G+GF is less than 5%, and is therefore the opposite ofcomplete hydrolysis which would involve complete degradation tomonomers.

[0019] Advantageously, in the method according to the invention, thefructans are of the inulin type or of the levan type; the inulin and thelevan being characterized by the main presence of fructosyl-fructoselinkages of the β-(2→1) type and of the β-(2→6) type respectively (seealso the document cited in the paragraph above).

[0020] The inulin may be natural inulin or may be produced bymicroorganisms. In the natural inulin, the DP varies in general from 2to 60, and depends on the plant origin, the age of the plant, theduration and the conditions of its storage as well as the possiblemethod of extraction. Inulin may be extracted from chicory (Cichoriumintybus) and dahlia (Dahlia variabilis), Jerusalem artichoke (Helianthustuberosus) or globe artichoke (Cynara scolymus). The inulin may also beextracted from plants which have been genetically engineered. A methodof genetic transformation of such plants is described especially inpatent application WO94/14970. The DP of the fructans which is obtainedfrom such plants easily exceeds 10,000.

[0021] A natural inulin which can be used in the method according to theinvention is for example an inulin having an average DP of 27 and freefrom G, F and GF. This inulin is marketed under the name SIGMA® withreference I-2255, I-3754 and I-2880 depending on whether the inulin isextracted from chicory, dahlia or Jerusalem artichoke, respectively.

[0022] Another natural inulin which can be used is an inulin extractedfrom chicory which is marketed by ORAFTI under the name Raftiline® HP.This product has an average DP of at least 23 and contains at most, intotal relative to the other saccharides, 0.5% of G, F and GF (see alsothe product sheet dated April 1996 distributed by ORAFTI). Theproduction of such a product is described in Patent ApplicationWO96/01849. According to this application, a solution of inulinextracted from chicory which has a temperature of 65° C. is used asstarting material. This solution is brought to a metastable state andthen rapidly cooled. Inulin crystals are then added and a fractionatedinulin precipitate is obtained in the solution. This precipitate isseparated from the solution, washed and dried. The fractionated inulinobtained is free of impurities, has an average DP preferably of between20 and 40, and contains less than 2% of F, G and GF.

[0023] It is obvious that in the method according to the invention, thewashed precipitate can be used as it is as raw material.

[0024] The DP of an inulin produced by microorganisms may vary up tovalues of the order of 60,000. Such an inulin is, for example,synthesized from saccharose by Aspergillus sydowi conidia in thepresence of L-cysteine, as described in the article “Characteristics andApplications of a Polyfructan Synthesized from Sucrose by Aspergillussydowi conidia” (T. Harada et al., Food Hydrocolloids, Vol. 7, No. 1,pp. 23-28 (1993)). The production of a “bacterial” inulin by afructosyltransferase from Streptococcus mutans is described in “Geneticand Antigenic Comparison of Streptococcus mutans Fructosyltransferaseand Glucan-binding Protein” (J. Aduse-Opoku, FEMS Microbiology Letters59, pp. 279-282 (1989)).

[0025] Levan is present in nature especially in the Gramineae, but theextraction of levan from these plants is not currently exploitedindustrially. Levan is mainly obtained by microorganisms, for examplefrom saccharose by the activity of the Bacillus subtilis levansucraseenzyme as described in “Modification of the Transfructosylation Activityof Bacillus subtilis levansucrase by Solvent Effect and Site-directedMutagens” (R. Chambert et al., A. Fuchs (Ed.) Inulin andInulin-containing crops, p. 259 (1993)). It is obvious that levan canalso be extracted (as mentioned above for inulin) from plants which havebeen genetically engineered.

[0026] According to the invention, fructan-containing material isdissolved in water prior to the hydrolytic treatment. It is desirable toprepare a solution of 5 to 25% relative to the dry matter, preferably of10 to 20% relative to the dry matter, of fructans. Nevertheless, in thepresence of fructans having a high DP, it is possible that not even 5%of fructans can be dissolved. In any case, it is important to ensurethat the fructans are completely solubilized.

[0027] The hydrolytic treatment may consist of a partial enzymatictreatment of the fructans. This partial enzymatic treatment of thefructans is well known to persons skilled in the art.

[0028] In the case where the fructans are inulin, an enzymaticpreparation having an endo-inulinase activity is used. Such preparationsare known and can be obtained i.a. from cultures of Penicillium,Aspergillus, Fusarium or Chrysosporium (see also the document “Theproduction of Fructooligosaccharides from Inulin or Sucrose UsingInulinase or Fructosyltransferase from Aspergillus ficuum” (DenpunKagaku, Vol. 36, No. 2, pp. 103-111 (1989)), incorporated herein byreference).

[0029] In the case where the fructans are levan, an enzymaticpreparation having an endo-levanase activity is used, as described inthe article “Metabolism in Microorganisms, Part II, Biosynthesis andDegradation of Fructans by Microbial Enzymes Other than Levansucrase”(T. Uchiyama, Science and Technology of Fructans, p. 169 (1993)).

[0030] It goes without saying that the enzymatic preparations can haveonly a low exo activity, preferably they are essentially free of exoactivity. In general, the enzymatic treatment takes place at atemperature of 58 to 62° C. and at a pH of 5.2 to 5.6, preferably 5.4.The quantity of enzyme units (NOVO method) which is added varies from0.25 to 6 per gram of dry matter of fructans in the solution.Preferably, 0.4 to 1 unit of enzyme per gram is used. The enzymaticreaction then takes 50 to 2 hours and 30 to 12 hours respectively. Whenthe fructans have a high average DP, for example greater than 50 like inparticular the fructans produced by microorganisms, it is recommended toincrease, preferably double, the quantity of enzyme units which is usedand/or to increase the reaction time. The enzymatic reaction may bestopped in particular by boiling the hydrolysed solution and/or byincreasing the pH to 8-9.

[0031] It is obvious that the polydispersed saccharide solution which isobtained after the enzymatic treatment is purified (if necessary) bytreatments well known per se. Optionally, the solution may be evaporatedin order to obtain a syrup having a certain dry matter content, or thesolution may be dried, for example, by spray-drying, in order to obtaina powder having the desired particle size.

[0032] The present invention also relates to a polydispersed saccharidecomposition low in glucose (G), fructose (F) and saccharose (GF)comprising at least 93.5%, preferably 95%, by weight relative to the DMof fructo-oligosaccharides consisting of chains of fructose units andchains of fructose units with a terminal glucose, these chains beingrepresented respectively by the formula F_(m) and the formula GF_(n), inwhich n and m are between 2 and 20.

[0033] Such a polydispersed saccharide composition is described inPatent EP-B-0440074. In this known composition, the ratio between thenonreducing fructo-oligosaccharides (GF_(n)) and the reducingfructo-oligosaccharides (F_(m)) is not indicated. However, from themethod for preparing this composition, it is possible to deduce thatmost of the fructo-oligosaccharides are GF_(n).

[0034] Such a polydispersed saccharide composition is also described inthe article by A. De Bruyn et al. cited above. This known compositioncomprises mainly fructo-oligosaccharides of formula GF_(n). Thiscomposition is marketed by ORAFTI under the name Raftilose® L95 for theliquid form (syrup) and the name Raftilose® P95 for the solid form(powder) (see also the product sheets dated May 1995 distributed by thecompany Raffinerie Tirlemontoise).

[0035] These known compositions are especially used in the foodindustry. For example, as food ingredient, they can be easily combinedwith the other food ingredients without generally affecting theorganoleptic and visual properties of the said products. Indeed, thesecompositions are often used in combination with polyalcohols (beingsugar substitutes), in order to enhance certain properties of thesepolyalcohols, especially the colour of food products which are cooked.Yet, these known compositions have the disadvantage that in some uses,such as pastry making, they do not sufficiently enhance the colour.

[0036] In addition, the preparation of these known compositions iscomplex and expensive.

[0037] The aim of the present invention is to also provide a newpolydispersed saccharide composition as defined above, which avoids thedisadvantages of the known compositions, and which has, in foodproducts, comparable or enhanced organoleptic and visual propertiescompared with known compositions.

[0038] To this effect, the fructo-oligosaccharides comprise more than43% by weight of fructo-oligosaccharides of formula F_(m).

[0039] Advantageously, the fructo-oligosaccharides comprise more than45%, preferably more than 50%, by weight of fructo-oligosaccharides offormula F_(m).

[0040] Preferably, the composition according to the invention comprisesless than 5%, preferably less than 4%, by weight relative to the totalDM of fructose, glucose and saccharose.

[0041] Advantageously, the composition of the invention comprises atmost 1% by weight relative to the DM of saccharose. Such a compositionis therefore more suitable for diabetes.

[0042] Furthermore, the composition according to the invention comprisespreferably fructo-oligosaccharides consisting of chains of fructoseunits and chains of fructose units with a terminal glucose, these chainsbeing represented respectively by the formula F_(m) and the formulaGF_(n), in which n and m are between 2 and 10, more particularly between2 and 9.

[0043] In addition, the polydispersed saccharide composition accordingto the invention is essentially free of inulo-oligosaccharides having adegree of polymerization of more than 10, preferably of more than 9, andconsequently its aqueous solution at a concentration of 75%, andnormally even 77%, by weight relative to the dry matter, remains clearduring prolonged storage, even for several years, even at roomtemperature.

[0044] The linkages between the fructose units may be of the β-(2→1)type or of the β-(2→6) type.

[0045] Advantageously, the composition according to the invention isobtained by the method according to the invention defined above.

[0046] The compositions according to the invention are particularlysuitable for use in human or animal food as bulking agents, sweeteners,low-calorie or weakly cariogenic foods, by bifidogenic products orproducts which enhance the intestinal flora, products with dietary fibreeffect, cholesterol-lowering agents, or alternatively for enhancing thetolerance of food products.

[0047] The compositions according to the invention are also particularlysuitable for use in pharmaceutical and/or cosmetic products.

[0048] Consequently, the present invention also relates to thepharmaceutical and/or cosmetic composition comprising the polydispersedsaccharide composition according to the invention.

[0049] The following examples illustrate, in a nonlimiting manner, thesubject of the present invention.

EXAMPLE 1

[0050] The fructan-containing raw material is inulin extracted fromchicory having an average DP of 27 and free of F, G and GF. It is aninulin which is marketed under the name SIGMA®. From this inulin, asolution of 10% DM is prepared, the pH of this solution is adjusted to avalue of 8 and it is heated for 15 minutes at 90° C. in order to obtaina clear solution. The clear solution is cooled to 65° C. beforebuffering it to a pH of 5.4.

[0051] Next, 0.6 unit of A. Ficuum endo-inulinase enzyme (NOVO) is addedper gram of DM of inulin during a 24-hour treatment while thetemperature is maintained at 60° C. The enzymatic hydrolysis is stoppedby bringing the hydrolysed solution to boiling temperature after havingbrought the pH to 8. The polydispersed saccharide solution thus obtainedis then decolorized and desalted according to methods known to personsskilled in the art. The solvent for the polydispersed solution is thenevaporated in order to obtain a syrup of 75% DM which can be easilystored.

[0052] The ratio between the various saccharides in the solutionobtained was determined by GS (Gas Chromatography) (Table 1).

[0053] This ratio is determined for a composition according to themethods of the state of the art described above and used to characterizethe Raftilose® L95 products marketed by ORAFTI. TABLE 1 The compositionof the The composition of invention obtained by the the state of the artPOLY- method of the invention Raftilose ® L95 SACCHARIDE % carbohydrateper DM % carbohydrate per DM Fructose 1.5 0.55 Glucose 0.1 0.04 DFA* 0.50.12 Saccharose 0 3.52 F₂ 1.58 0.41 GF₂ 0.18 4.61 F₃ 32 6.51 GF₃ 3.1615.18 F₄ 31.11 13.42 GF₄ 5.98 21.14 F₅ 10.90 8.15 GF₅ 4.57 16.81 F₆ 6.508.56 GF₆ 1.05 2.31 F₇ 0.7 0.72 GF₇ 0.18 0.36 F₈ 0 0.21 GF₈ 0 0.33 F₅ 0 0DP > 10 0 0.17 TOTAL 100 100

EXAMPLE 2

[0054] The raw material is inulin marketed by ORAFTI under the nameRaftiline® HP. This inulin contains more than 99.5% relative to the DMof the inulin with an average DP of at least 23. A solution of 15% DM isprepared. The pH of the solution is adjusted to a value of 8.5 and it isheated for 20 minutes at 90° C. in order to obtain a clear solution. Theother steps of this method are those described in Example 1.

[0055] In a manner similar to Example 1, the distribution of theprincipal saccharides in the product obtained is determined comparedwith a product obtained according to the state of the art, Raftilose®L95 marketed by Raffinerie Tirlemontoise (Table 2). TABLE 2 Thecomposition of The composition of the the state of the art inventionobtained by the Raftilose ® L95 method of the invention % carbohydrateper DM % carbohydrate per DM Fructose 0.5 2.5 Saccharose 3.6 0.3 Glucose0.1 0.1 F₃ 6.4 31.7 F_(m) 35 78.2 GF_(n) 60.8 19 FOS 95.8 97.2 F_(m) %relative 37 81 to FOS GF_(n) % relative 63 19 to FOS

[0056] The dextrose equivalent, the viscosity and the hygroscopicitywere also determined for the composition of the invention and thecomposition of the state of the art. The dextrose equivalent is about 10and about 24 respectively. The viscosity was determined for a solutionof 77 and 50% DM, respectively, at a respective temperature of 10 and20° C. (Table 3). TABLE 3 The composition of invention obtained Thecomposition of by the method the art of the state ConcentrationTemperature of the invention Raftilose ® L95 degrees BRIX ° C. ViscositymPas Viscosity mPas 77 20 10,000 16,000 77 10 24,700 57,000 50 20 23.5   29 50 10 32    45

[0057] To compare the water retention of the composition according tothe invention with that of the composition according to the state of theart, the changes in weight were determined as a function of thepercentage of relative humidity at room temperature. The results aregiven in Table 4. TABLE 4 The composition of The composition of theinvention Relative the state of the art obtained by the humidityRaftilose ® L95 method of the invention ° C. difference in weigh %difference in weight % 23  −4.2  −3.4 44  −2.0  −0.2 66  +4.7  +6.0 80+15.7 +18.2

[0058] The composition according to the invention is characterized by agreater change in weight, and is therefore more hygroscopic than thecomposition according to the state of the art. This may be an advantagein some applications, especially in the preparation of cakes.

[0059] These two examples demonstrate that the method according to theinvention is less complex than the methods according to the state of theart. In addition, the method according to the invention is lessexpensive, as is the composition according to the invention.

[0060] It is evident from Tables 1 and 2 that the ratio F_(m)/GF_(n) forthe composition according to the invention is different from that forthe composition according to the state of the art and that thecomposition according to the invention may be recommended to diabetics.Tables 3 and 4 demonstrate that the composition according to theinvention may also be recommended for certain applications.

EXAMPLE 3

[0061] The raw material is inulin obtained by the action of aStreptococcus mutans fructosyltransferase, which contains more than99.5% relative to the DM of the inulin with an average DP of about25,000. A solution of 10% DM is prepared. The pH of this solution isadjusted to a value of 8 and it is heated for 20 minutes at 90° C. inorder to obtain a clear solution. The clear solution is cooled to 65° C.before buffering it to a pH of 5.4.

[0062] Next, 12 units of endo-inulase required are added per gram of DMof inulin, which acts for 2 hours while the temperature is maintained at60° C. The enzymatic hydrolysis is stopped by boiling the hydrolysedsolution after having increased the pH to 8.5-9. The polydispersedsaccharide solution thus obtained is then decolorized and desalted inthe usual manner.

[0063] The ratio between the various saccharides in the solutionobtained was determined by HPLC (High Pressure Liquid Chromatography)(Table 5). TABLE 5 The composition of the invention obtained by themethod of the invention % carbohydrate per DM Fructose 3.55 Glucose 0.11Saccharose 0.11 Other Dp = 2 4 F₃ 30.85 DP = 3 23.6 DP = 4 11.67 DP = 526.11 Total 100

EXAMPLE 4

[0064] This example relates to the use of the polydispersed saccharidecomposition (CPS) according to the invention compared with that of theproducts according to the state of the art in various applications. Theappearance, structure, colour, texture, mouth feel and taste of the foodcompositions obtained are compared. Each application is presentedaccording to the following scheme:

[0065] 1. Ingredients and proportions

[0066] 2. Recipe: method of preparation

[0067] 3. Results (comparison of the three preparations)

[0068] Column 1: The reference, that is to say the application preparedwithout addition of a polydispersed saccharide composition

[0069] Column 2: The application prepared with the addition of apolydispersed saccharide composition according to the state of the art(composition marketed under the name Raftilose® L95)

[0070] Column 3: The application prepared with the addition of apolydispersed saccharide composition according to the present invention(composition described in Example 2)

[0071] 4. Conclusions of the comparison. If there is no specificinformation, the other criteria give identical results

[0072] Application 1: Chocolate Milk

[0073] 1. Ingredients Preparation of 300 g of each chocolate milk 1 2 3Chocolate milk % g % g % g Sugar 5.3 15.9 — — — — Cocoa powder 1.5 4.51.5 4.5 1.5 4.5 (DE Zaan: D-11-A) Carrageenans 0.02 0.06 0.02 0.06 0.020.06 granulacta SGI-1 ® Aspartame — — 0.02 0.06 0.02 0.06 CPS — — 720.51 7 21.1 Semi-skimmed 92.4 277.2 90.7 272.5 90.7 272 milk Total 100300 100 300 100 300

[0074] 2. Method

[0075] Mix the dry products and disperse them in the milk

[0076] Mix for 30 seconds

[0077] Heat 10 seconds at 75° C.

[0078] Cool to refrigerator temperature

[0079] 3. Results Chocolate milk 1 2 3 Taste quite sweet quite sweetquite sweet chocolate chocolate chocolate taste taste taste Mouth feelless more unctuous unctuous unctuous Unctuosity + +++ ++

[0080] 4. Conclusions

[0081] No difference in taste is observed between the threepreparations. The polydispersed saccharide composition has a positiveeffect on the unctuosity of the chocolate milk (more unctuous than thereference). The chocolate milk prepared with the polydispersedsaccharide composition according to the state of the art is moreunctuous than that prepared with the polydispersed composition accordingto the invention.

[0082] Application 2: Vanilla Pudding

[0083] 1. Ingredients Preparation of 500 g of each pudding Vanilla 1 2 3pudding % g % g % g Skimmed milk 10.1 50.5 10.1 50.5 10.1 50.5 powderSugar 10 50 — — — — Maize starch 1 5 1 5 1 5 (SF 6304 ®- Cerestar)Stabilizer 0.1 0.5 0.1 0.5 0.1 0.5 (Aubygel MR50 ®- Sanofi) β-carotene0.01 0.05 0.01 0.05 0.01 0.05 Aspartame — — 0.03 0.15 0.03 0.15 Vanillaflavour 0.1 0.5 0.1 0.5 0.1 0.5 CPS — — 13.3 64.9 13.3 64.9 Whole milk75.4 377 75.4 377 75.4 377 Skimmed milk 3.3 16.5 — — — — Total 100 500100 500 100 500

[0084] 2. Method

[0085] Mix the dry products except aspartame

[0086] Mix (mixer) the liquids into the milk

[0087] Mix the dry products and the liquids and mix in a mixer for 30seconds

[0088] Heat for 30 minutes at 95° C.

[0089] Add the aspartame and mix well

[0090] Pour into various small pots

[0091] Cool, place the cover and store at refrigerator temperature

[0092] 3. Results Vanilla pudding 1 2 3 Texture flat, fairly firmer firm(measurement of liquid (8) (11.5) (9.5) hardness in g) Taste sweeterless sweet less sweet Mouth feel less unctuous more unctuous unctuousUnctuosity + ++ +++

[0093] 4. Conclusions

[0094] The puddings prepared with the polydispersed saccharidecomposition have a better structure than the reference. They are firmer,more solid. The pudding prepared according to the state of the art isfirmer than that containing the product of the invention.

[0095] The three puddings are all very creamy, but a difference is notedbetween them: those containing a polydispersed fructan composition aremore creamy than the reference, the pudding containing the product ofthe invention is more creamy than that prepared with a polydispersedcomposition according to the state of the art.

[0096] The difference from the point of view of mouth feel is howeververy small between the latter two preparations.

[0097] Application 3: Chocolate Mousse

[0098] 1. Ingredients Preparation of 500 g of each mousse Chocolate 1 23 mousse % g % g % g Skimmed milk 7 35 7 35 7 35 powder Sugar 17.5 87.5— — — — Cocoa powder 4 20 4 20 4 205 (De Zaan, D-11-A Filgel 2.1 10.52.1 10.5 2.1 10.5 (Quest 9323 ®) Gelatin 0.5 2.5 0.5 2.5 0.5 2.5 (Sanofi80 Bls ®) Aspartame — — 0.05 0.25 0.05 0.25 Cream(35% 6.3 31.5 6.3 31.56.3 31.5 fat) CPS — — 23.3 113.7 23.3 117.1 Skimmed milk 62.6 313 56.8286.7 56.8 283.4 Total 100 500 100 500 100 500

[0099]2. Method

[0100] Mix the dry products except the aspartame and mix (mixer) theliquids

[0101] Mix the dry products and the liquids, mix in a mixer for 30seconds and heat for 30 seconds at 90° C.

[0102] Add the aspartame and mix in a mixer for 30 seconds

[0103] Cool and place overnight in the refrigerator

[0104] Beat 15 minutes using a Hobart beater with “whip”

[0105] 3. Results Chocolate mousse 1 2 3 Weight before 93.5 89  89Weight after 44 35.5  37 Overrun 113 150 140 Texture rather quite firmquite firm liquid Appearance fairly light- light- dark coloured colouredTaste sweet sweet, sweet, slightly slightly bitter bitter Mouth feelviscous, very very heavy unctuous unctuous

[0106] 4. Conclusions

[0107] The reference chocolate mousse has a very viscous structure, butthere is no difference between the mousses made with the polydispersedsaccharide composition, either as regards the mouth feel, the taste,structure or the appearance.

[0108] Application 4: Bio-yoghurt

[0109] 1. Ingredients Preparation of 500 g of each bio-yoghurt. 1 2 3Bio-yoghurt % g % g % g Whole milk 94 470 90.5 452.9 90.5 452.4 Skimmedmilk powder 1 5 1 5 1 5 CPS — — 3.5 17.1 3.5 17.6 Lactic acid bacteria 525 5 25 5 25 Total (g) 100 500 100 500 100 500

[0110] b 2. Method

[0111] Add the whole milk powder and the polydispersed composition tothe milk and mix in a mixer for 30 seconds

[0112] Heat for 8 minutes at 95° C.

[0113] Add the lactic acid bacteria and mix well

[0114] Put in pots and incubate at 40° C. up to pH 4.8

[0115] Cool rapidly and place in a cold chamber (24 hours)

[0116] 3. Results

[0117] The yoghurts were tasted after 24 hours and 48 hours. In bothcases, the results are identical. Bio-yoghurt 1 2 3 Structure ± liquid +firm + firm Texture + aqueous + unctuous + unctuous Taste samethroughout

[0118] 4. Conclusions

[0119] The yoghurts prepared with the polydispersed saccharidecomposition are better than the reference, firmer and more unctuous. Nodifference is noted between the yoghurt prepared with the twopolydispersed fructan compositions.

[0120] Application 5: Strawberry Sherbet

[0121] 1. Ingredients Preparation of 1000 g of each sherbet Strawberrysherbet 1 2 3 Strawberries 485 485 485 Sugar 200 — — CPS — 265 265Stabilizer  5 5 5 (Grindsted— Fructodan SL64 ®) Aspartame — 0.8 0.8Water 310 245 245 Total (g) 1000  1000 1000

[0122]2. Method

[0123] Thaw and crush (mixer) the strawberries, add the otheringredients (except the aspartame) and mix in a mixer for 20 minutes

[0124] Heat for 30 seconds at 90° C., add the aspartame (at around65-70° C.) and cool to 4° C.

[0125] Allow to stand overnight at 40° C.

[0126] Pass through a Carpigiani (aeration, freezing), package in smallpots and place in a deep-freezer for a minimum of 48 hours

[0127] 3. Results 1 2 3 Strawberry sherbet: overrun Weight before 32 3332.5 Weight after 20 20 19 Overrun 61 67 71 Strawberry sherbet Structureand same throughout taste Mouth feel + aqueous unctuous unctuousUnctuosity + ++ ++

[0128] 4. Conclusions

[0129] The sherbets containing the polydispersed saccharide compositionare more unctuous than the reference.

[0130] The sherbets prepared with the two polydispersed fructancompositions give comparable results.

[0131] Application 6: Cake

[0132] 1. Ingredients Cake 1% 2% 3% Flour 23.73 23.73 23.73 Eggs 24 2424 Butter 20 20 20 CPS 0 16 16 Lactitol 24 12 12 Acesulfam K 0.05 0.050.05 Baking powder 0.2 0.2 0.2 V90 ® Baking powder 0.02 0.02 0.02BPpyro ® Water 8 4 4 Total 100 100 100

[0133]2. Method

[0134] Allow the butter to soften and add the other ingredients

[0135] Mix the products using a kitchen utensil for 3 minutes

[0136] Pour the whole in a mould and place in an oven at 210° C.

[0137] 3. Results

[0138] The three cakes were baked together for 43 minutes. The cakescontaining the polydispersed saccharide composition are better than thereference: they have a brown colour. On the other hand, the referencecake has a pale yellow colour.

[0139] There is a difference in colour between the two cakes containingCPS. The cake prepared with the CPS according to the invention has abrowner colour compared with that of the cake prepared with the CPSaccording to the state of the art. The brown colours are a lot moredesirable in this type of product.

[0140] Application 7: Shortbread

[0141] 1. Ingredients Shortbread 1% 2% 3% Flour 45.35 45.35 45.35 Eggs7.6 7.6 7.6 Butter 24.2 24.2 24.2 CPS 0 10.1 10.1 Lactitol 15 7.5 7.5Vanilla sugar 0.8 0.8 0.8 Acesulfatn K 0.05 0.05 0.05 Yeast 0.6 0.6 0.6Salt 0.3 0.3 0.3 Water 6.1 3.5 3.5 Total 100 100 100

[0142]2. Method

[0143] Allow the butter to soften and add the ingredients thereto

[0144] Mix using a kitchen utensil for homogenizing and pour into moulds

[0145] Bake in the oven at 178° C.

[0146] 3. Results

[0147] The three shortbreads were baked together for 14 minutes. Theshortbread prepared without the polydispersed saccharide composition hasa very pale colour. The other two shortbreads are nicely coloured, theshortbread containing the CPS according to the state of the art has aless pronounced effect.

1. Method for preparing a polydispersed saccharide composition low inglucose (G), fructose (F) and saccharose (GF), comprising at least 93.5%by weight relative to the dry matter of fructo-oligosaccharidesconsisting of chains of fructose units of formula F_(m) and of chains offructose units with a terminal glucose of formula GF_(n), n and m beingbetween 2 and 20 and comprising a glucose, fructose and saccharosecontent in total of less than 5% by weight relative to the dry matter,following which a fructan-containing material is subjected to partialhydrolysis, the said material containing fructans with an average degreeof polymerization of greater than or equal to 7, and containing at most3.5% by weight relative to the dry matter in total of glucose, fructoseand saccharose
 2. Method of preparation according to claim 1,characterized in that the fructo-oligosaccharides obtained correspond tothe formula GF_(m), in which n and m are between 2 and 10, preferablybetween 2 and
 9. 3. Method of preparation according to claim 1 or 2,characterized in that the polydispersed saccharide composition obtainedremains clear in aqueous solution at a concentration of 75%, preferablyof 77%, by weight relative to the dry matter, at room temperature. 4.Method of preparation according to any one of the preceding claims,characterized in that the polydispersed saccharide composition comprisesat least 95% by weight relative to the dry matter offructo-oligosaccharides and in that the said material contains at most2%, preferably at most 1%, by weight relative to the dry matter in totalof glucose, fructose and saccharose.
 5. Method of preparation accordingto any one of the preceding claims, characterized in that the fructansare of the inulin type and in that the partial hydrolysis is obtainedusing an enzymatic preparation having an endo-inulase activity. 6.Method of preparation according to any one of claims 1 to 4,characterized in that the fructans are of the levan type and in that thepartial hydrolysis is obtained using an enzymatic preparation having anendo-inulase activity.
 7. Method of preparation according to any one ofthe preceding claims, characterized in that the hydrolysis is carriedout in aqueous solution at a temperature of 58 to 62° C., at a pH of 5.2to 5.6 and using an enzyme preparation containing 0.25 to 12, preferably0.25 to 6, enzyme units (NOVO method) per gram of dry matter offructans.
 8. Polydispersed saccharide composition low in glucose (G),fructose (F) and saccharose (GF), characterized in that it comprises atleast 93.5% by weight relative to the dry matter offructo-oligosaccharides consisting of chains of fructose units offormula F_(m) and of chains of fructose units with a terminal glucose offormula GF_(n), n and m being between 2 and 20, in that it comprises aglucose, fructose and saccharose content in total of less than 5%,preferably less than 4%, by weight relative to the dry matter, and inthat the fructo-oligosaccharides comprise more than 43% by weightrelative to the dry matter of fructo-oligosaccharides of formula F_(m).9. Polydispersed saccharide composition according to claim 8,characterized in that the fructo-oligosaccharides correspond to theformula F_(n) or GF_(m), in which n and m are between 2 and 10,preferably between 2 and
 9. 10. Polydispersed saccharide compositionaccording to claim 8 or 9, characterized in that thefructo-oligosaccharides comprise more than 45% by weight relative to thedry matter of fructo-oligosaccharides of formula F_(m). 11.Polydispersed saccharide composition according to any one of claims 8 to10, characterized in that it comprises at most 1% by weight relative tothe dry matter of saccharose.
 12. Polydispersed saccharide compositionaccording to any one of claims 8 to 11, characterized in that it remainsclear in aqueous solution at a concentration of 75%, preferably of 77%,by weight relative to the dry matter, at room temperature.
 13. Productcomprising a polydispersed saccharide composition according to any oneof claims 8 to 12, characterized in that this product is chosen from thegroup consisting of human or animal food products, functional foodproducts, pharmaceutical products or cosmetic products.